Anyone want to share any quick and easy and of course healthy soup ideas?

I am thinking of making a new soup each week to have with lunch.

Thanks for posting this......I was just thinking I need ideas!

Progresso makes a great line of healthy soups....I love the Minestrone, tomato, black bean, split pea. Very filling and quick!

One that I like to make from my Cooking Light 5 Ingredient, 15 Minute Cookbook is Sausage and Black Bean soup. It has 6 oz. turkey kielbasa, 1 cup diced bell peppers,1 can black beans, drained, 1 can chicken broth, 1/4 c salsa and cilantro. Saute Sausage and Pepper for one minute, add rest of the ingredients. Bring to boil...reduce heat, cover, and simmer for 5 mins. Yumm!!

Robin

I love chicken barley soup in the fall.

Use whole chicken or chicken drumstick or thigh. If you use chicken breast, be careful not to overcook.

Simmer for 1-2 hours with bay leaf, garlic clove, celery, onions. Add 1/2 cup pearl barley in 2nd hour of cooking (must be pearl barley in order to get the right creamy consistency). Add carrots in last 20 minutes. Mushrooms, brussels sprouts, green beans, are all great additions to round the soup out. Add boullion, salt & pepper to taste. Sometimes I also add a little tarragon.

Good for those under the weather days:

2c. chicken bouillon/broth
handful of your favorite noodles

Heat bouillon in microwave to boiling, add noodles, cook according to package directions. Voila...soup for 1.

spicy tomato broccoli soup

1 box frozen broccoli
1 can chicken broth
1 can rotel tomatoes

heat until broccoli is desired texture. Beautiful and yummy!

Italian Egg Soup

Heat chicken broth and add spinach--fresh or frozen. Beat an egg or two adding some Parm cheese. Drop the egg into the broth, stirring the entire time. Delicious.

Honey Roasted Vegetable Soup

Chop the following veggies into 1" chunks (amounts will depend on how much you want to make):
Carrots, 3 or 4
Turnips, 1
Parsnips,3
Butternut squash, one half squash
Potato (if you want) 2
Shallots, 8

Preheat oven to 450. Toss veggies with 1/4c honey and 1T oil to coat. Roast for 35 minutes or until just browned. Whirl in a blender with chicken or beef broth until the soup consistency is as thick as you like it. Salt and Pepper to taste.

I adore this recipe - I made it up last week and have had it twice since then!

Lynne

I put 1-2 cups of froz and/or fresh vegs in a pot with 1 c. water. When it comes to a boil, I add 1/2 packet of instant miso. Or I add half of a chick or veg or mushroom or beef broth cube.

Both the miso and broth cubes supply about 30% of your sodium for the day... so I used half a serving's worth.

This was my 5pm snack all last winter.

I just put one in the recipe file

black bean soup,
In a crock pot, put about a 1/2 cup or dired black beans, (do not soak, just rinse to make sure they are clean) a jar of your favorate salsa, a bag of frozen mixed veggies, cover with water, add a big pinch of season salt, and a big spoon of garlic, cook on low all day or cook on high for 6 hours
season to taste
this is great with a hunk of bread or a tortilia.
jennifer

I absolutely LOVE the Imagine line of soups. The portobello mushroom variety is the current family favorite.

I doctor it up a bit by adding fresh mushrooms, chives and 1 tsp of parmesean cheese.

Quick and easy: handful of tortellini cooked in veggie broth (or FF chicken broth). When tort is finished, toss in a bunch of chopped escarole and cook for 1 minute or so. Top with a little shaved parm, and slurp it up with a slice of crusty WW bread. If you want to add a little more, sautte onion and garlic together before adding broth and tort, and add some sliced sundried tomatos in with the tort.